Different than a traditional stuffed pepper that usually utilizes regular rice and a tomato-based sauce.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat oven to 400 degrees F (200 degrees C).

  • Place cauliflower florets in a food processor; pulse into rice-sized pieces.

  • Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.

  • Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.

  • Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

Cook's Notes:

Coarsely grate cauliflower with a hand grater instead of a food processor if preferred.

Substitute half-and-half for the milk if desired.

Substitute ground sage for the poultry seasoning if desired.

Nutrition Facts

405 calories; 19.8 g total fat; 72 mg cholesterol; 747 mg sodium. 29.3 g carbohydrates; 30.7 g protein; Full Nutrition